Heat the oil in a large pan over low heat. Add garlic, onion, cumin, sweet paprika and coriander, and cook for 2-3 minutes. Add chopped tomatoes and cook for 5 minutes, stirring occasionally.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Season with sea salt and black pepper. Cover the pan. Allow the mixture to simmer for 3-5 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Remove from the heat. Sprinkle with fresh parsley, divide between 4 plates, and serve.
Notes
This recipe is delicious on its own or can be served with a loaf of crusty gluten-free bread.